Trout with almonds and lemon
Fried fillet with warm almond butter.
25 min · 2 servings
Per serving
Approximately 602 kcal Protein: 41.8 g Fat: 41.7 g Carbohydrates: 16.1 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Almonds, Milk, Wheat/Gluten, Fish
NHS: food allergyIngredients
- Boneless trout fillet – 350 g
- Wheat flour - 25 g
- Butter - 45 g
- Raw almonds, peeled kernels - 50 g
- Lemon juice – 25 g
- Parsley - 5 g
- Salt - 2 g
- Black pepper - 0.3 g
How to cook
- Slice the almonds thinly. Dry the fillet, season with salt and pepper and lightly roll in flour.
- Melt half the butter. Fry the fish on both sides, then cook over moderate heat until done. Rearrange.
- In a clean frying pan, heat the remaining oil with the almonds until light golden brown. Add lemon juice and parsley and pour over fish.
Products for the recipe
- Almonds raw — 50 g for 2 servings: raw almonds, peeled kernels.
Vostok Food's own summary: fillets instead of whole fish, almonds are cut from kernels, grams have been clarified.
Source: Chef Carrie Walters — Trout Amandine, Dorothy Lane Market · Author's source; Vostok Food's own statement